Before
game preparations, we have a request. Brian is having trouble with pizza dough.
Sometimes, he can't get it to stretch out and stay, and he's hoping we have
some good suggestions. Let me know as a message right here on the blog, or
email me at emcliffordmcguire@hotmail.com, or
write to me at Recipe Exchange, Box 307, East Longmeadow, Ma. 01028.

Watching
the game can be difficult for The Super Bowl Host, unless he, or she, is
reading today. We've got delicious appetizers that don't demand much of our
attention in the kitchen. You and your guests will be impressed.

Party
cheese balls have been around forever. However, this one is different. I think
it's the pineapple/green pepper combo. It's very, very good. Make it a day or
two ahead, seal tightly in plastic wrap, and refrigerate until right before
serving time.

My
Cousin Carol's Cooking School Cheese Ball

1 package(
8 ounces) reduced-fat cream cheese, softened

½
teaspoon garlic powder

1
can(6.75 ounces) crushed pineapple, drained but with juice reserved

½ fresh
green pepper, diced

½ cup finely
chopped walnuts or chopped pecans

Mix
softened cheese and garlic powder. Add crushed pineapple and diced green
pepper. Mix well, and add a dab or two or three of the reserved pineapple juice
to moisten mixture just a bit. Form into a ball and wrap tightly in plastic
wrap. Refrigerate for at least two hours. This may stay wrapped for 1-2 days.
Right before serving, roll chilled ball in chopped nuts. Place on platter and
serve with your favorite crackers, pita or bagel chips.

We need
good quality crabmeat for our cocktail nibblers, this next recipe. We do need
some kitchen time here, too, but not much. We can make these shortly before the
guests arrive, then pop them into oven when folks walk through the door. Carol always used Stouffer's 12 ounce box of
frozen spinach soufflé.

My
Cousin Carol's Cooking School Cocktail Nibblers

Cocktail Nibblers about to be bakedEllen Clifford McGuire

½ stick
butter, melted

4 round
slices pita bread, edges carefully sliced off

1
package(12 ounces) spinach soufflé, thawed, drained

1 can(6
ounces) high quality crabmeat, drained

1
tablespoon minced onion

½
tablespoon garlic powder, more to taste, if desired

½ cup Parmesan
cheese, grated

Slice edges from all four pita rounds, then,
evenly spread butter onto all four slices. Set aside.

Mix
thawed and drained soufflé, drained crabmeat, minced onion, garlic powder, and
Parmesan cheese well together. Spread soufflé mix evenly over the four pita
slices. Cut each pita round into fourths. If fourths are large, cut each fourth
in half. Place on a parchment-covered or lightly buttered baking sheet and bake
in preheated 350 degree oven for 10-12 minutes. Serve immediately.

Millie makes her hummus, this next
recipe, two days before serving. She keeps it tightly covered and refrigerated
until serving time. Tahini is a sesame paste
which is easy to find these days in almost any supermarket.

How much garlic we use is up to us as
the recipe calls for 2 to 4 freshly chopped cloves. We can make our hummus
thicker, too, by draining the chickpeas and adding only enough of the reserved
liquid to process the hummus easily. This recipe really is hummus our own way!

Millie's Hummus Our Own Way

1 can ( 15 ounces) chickpeas,
undrained

¼ cup tahini

1 tablespoon freshly squeezed lemon
juice

2-4 cloves garlic, coarsely chopped

¼ teaspoon salt

¼ teaspoon ground red pepper,
optional

Combine all ingredients, including
liquid from the can of chickpeas, in a food processor or blender. Process or
blend to smooth. Serve with pita wedges, bagel chips, or freshly julienned
vegetables.

How about an easy onion torte? Any shallow baking dish will fill the bill on
this one.

Vidalia
Onion Torte

4 cups
chopped Vidalia onions

24
ounces cream cheese, softened

2 cups
freshly grated Parmesan cheese

½ cup
mayonnaise

Pat the
onions with paper towels to remove excess moisture. Combine the onions, cream
cheese, Parmesan cheese, and mayonnaise in a bowl. Mix well. Spoon into pie plate or quiche pan. Bake at
425 degrees for 15 minutes or until golden brown.